Vegetables are rich in vitamins and are one of the essential foods we eat every day. In the era of rampant pesticides and hormones, do you have the keen eye to identify which vegetables are not grown normally? Is it because pesticides "bubble" out and hormones "stimulate" out?Some vegetables in daily life are not recommended for long-term consumption

Vegetables are rich in vitamins and are one of the essential foods we eat every day. In the era of rampant pesticides and hormones, do you have the keen eye to identify which vegetables are not grown normally? Is it because pesticides "bubble" out and hormones "stimulate" out?

Some vegetables in daily life are not recommended for long-term consumption. Long term consumption not only does not bring some benefits to the body, but also increases the burden on the body.

The efficacy and function of vegetables:

1. Provide mineral elements

Vegetables are an important source of mineral elements such as potassium, calcium, and magnesium. Potassium is a crucial mineral element in maintaining the homeostasis of the body's environment, and a sufficient amount of potassium in the diet can enhance the body's stress capacity. Therefore, eating more vegetables can help improve cell metabolism and improve physical fitness.

twoAuxiliary depressurization

The sodium salt content in vegetables is relatively low, and even if consumed more, it generally does not cause excessive accumulation of sodium salt. When eating more vegetables, one generally reduces the intake of other foods, and the body excretes a certain amount of sodium salt every day.

Auxiliary depressurization

3. Beneficial to dental health

Eating vegetables regularly can increase the molybdenum element in teeth, enhance tooth hardness and firmness. Therefore, children who are averse to vegetables and meat have lower dental bone density than those who eat vegetables and meat normally.

Eating vegetables regularly can also prevent dental caries. Vegetables contain 90% water and rich fiber, which can dilute sugar during chewing, improve oral environment, and inhibit bacterial growth. In addition, cellulose also has a teeth cleaning effect.

4. Regulating gastrointestinal function

Carrots, pumpkins, and other vegetables are all yellow vegetables, which are generally rich in vitamin E, which can delay skin aging and reduce skin pigmentation.

The various nutritional elements contained in these vegetables have good effects on organs and tissues such as the spleen and gastrointestinal tract, thus promoting gastrointestinal digestion.

7 types of vegetables are not recommended for long-term consumption, tomatoes are on the list, or there are many people who like to eat them

1. Not fully ripe green tomatoes

Tomatoes are a favorite vegetable for most people. When we go to the market to buy groceries, we often find some tomatoes with a green color. This indicates that this tomato is not fully ripe, and its taste is also not good.

Eating this immature tomato often leads to a high intake of solanine, which can lead to symptoms such as nausea and vomiting.

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Although broccoli has high nutritional value, if used incorrectly, it not only makes it difficult to supplement your nutrition, but also causes certain damage to the liver. Broccoli contains hydrochloric acid and has certain side effects.

If we don't drink enough water before eating broccoli, a large amount of hydrochloric acid will enter our body. Hydrochloric acid in the human body tightly binds with calcium in the body to produce calcium salts, which can easily cause liver fibrosis and damage.

3. Kidney beans

Under normal circumstances, eating kidney beans is not toxic, but if they are not cooked or fried during cooking, it can lead to kidney bean poisoning, also known as "bean poisoning".

The toxins that cause bean foot poisoning are mainly soy and saponin enzymes, which are toxic proteins found in various edible legumes and have a clotting effect. They need to be boiled for a long time to be destroyed.

So, when eating kidney beans, be sure to stir fry them well and don't be careless.

4. Lettuce

Many people first think of lettuce when eating cold dishes. Eating lettuce regularly can supplement nutrients and promote metabolism in the body.

From the perspective of traditional Chinese medicine, excessive intake of lettuce cold can easily lead to symptoms such as spleen and stomach deficiency, abdominal pain, and diarrhea.

So lettuce is not very suitable for people to eat regularly. When eating a vegetable, it is important to control the intake, otherwise it may easily affect the spleen and stomach.

5. Black fungus

Although eating black fungus helps with overall blood circulation, it can help the body clean and remove excess waste from the blood, protecting the health of blood vessels.

However, there is also a photosensitive substance in fresh black fungus, which will intensify over time when people eat fresh black fungus. As blood continues to flow, it reaches the interior of the cells on the body's epidermis.

Prolonged exposure to sunlight can trigger solar dermatitis, and skin that has been exposed to sunlight for a long time can experience severe itching, redness, and even local necrosis.

6. Bergamot melon

The basis for claiming that these vegetables are carcinogenic is that acrylamide is produced during the cooking process, and frequent consumption can increase the risk of cancer.

But in fact, very little acrylamide is produced in the cooking and frying of bergamot, and only in the high-temperature frying of this vegetable can carcinogen be produced. If consumed through stewing, boiling, steaming, etc., it is very healthy.

7. Pumpkins that have been stored for too long

Generally, families have the habit of storing pumpkins, which can be kept for several months as long as they are kept in a cool and dry place. However, it should also be noted that pumpkins can be easily invaded by bacteria, mold and other microorganisms after being kept for a long time, which can cause pumpkins to become moldy.

As long as there is a slight mold on the pumpkin, it cannot be consumed, but many people do not take it to heart. Eating such pumpkins regularly can also lead to diarrhea, abdominal cramps, and vomiting.

Attention: Before consuming three types of vegetables, be sure to blanch them!

1. Yellow cauliflower

The key to eating cauliflower is the amount and high temperature blanching. In terms of food intake, it is not advisable to consume more than 50 grams of cauliflower, otherwise it is easy to be poisoned.

Fresh cauliflower contains colchicine. Colchicine itself is not toxic, but when absorbed by the human body, it will be oxidized, resulting in the formation of a highly toxic substance - ditchicine, which can strongly stimulate the gastrointestinal and respiratory systems.

Colchicine is easily soluble in water and can decompose easily when heated. Additionally, eating dried cauliflower is safer.

Suggestion: After blanching for 3-5 minutes, rinse with clean water 2-3 times.

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Although spinach has high nutritional value, it also contains a lot of oxalic acid, with over 700 milligrams of oxalic acid per 100 grams of spinach.

Foods with high oxalic acid content often have a astringent taste when consumed, and when consumed excessively, they can easily combine with calcium ions in the body to form calcium oxalate. Not only will it affect the absorption of calcium, but it also increases the probability of developing stones.

But oxalic acid is soluble in water, so blanching can remove most of the oxalic acid in spinach.

3. Green beans

Kidney beans contain saponins and phytohemagglutinin, which can easily cause food poisoning, nausea, vomiting, and limb numbness if not fully cooked.

When eating green beans, blanching them in advance can effectively reduce the toxins inside and make them easier to fry.

Similarly, kidney beans and lentils also need to be blanched before cooking.

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